Chicken, Spinach & Mushroom Enchiladas

This is a recipe I’ve adapted over time from ground turkey and red sauce to chicken with green sauce. These are generally quick and easy to make and also freeze well. They’re easy to adjust the proportions to use what you have on hand.

Saute chopped onion and shredded chicken in olive oil (if you really want to lighten it up, use the Pam olive oil spray). Season onion with Tony’s Creole Seasoning or your own blend of salt, red and black pepper, cumin, garlic powder, chili powder. Add mushrooms once chicken and onions are almost done.

Add cream cheese and stir until melted and blended through. Add fresh spinach and stir until spinach is wilted.